This page documents the making of Kimchi by Andrew Gryf Paterson within the context of the Kitchen Lab (#kitchenlab) project on 03-09.02.2017.

Still photo documentations are made consciously documenting the process of making the fermented Korean dish of Kimchi, to produce a visual recipe which needs only a little accompanying text. 

All measures are approximate. 
What you see is what you get.

In this case all the ingredients (Chinese cabbage, ginger, garlic, brown unrefined demerara sugar) are immigrant/imported food products, with local spring water (without chlorine) used.

The cabbage was salted and compressed under the surface of water to ferment anaerobically (without oxygen) at least overnight. If the saltiness is suitable, then spice and flavour mix was added, and then compressed for 4-5 days further to ferment further anaerobically.